Old Town Sarajevo manager Sladjana Ahmetovic tells me in Bosnia, most dishes can be eaten at any time of day.

"There are no set times for food like breakfast, lunch, and dinner," she says. "If you want cevapi in the morning you can have it."

I like that idea.

Considered a national dish in Bosnia, cevapi, for the rest of us, is a massive and delicious undertaking of sausage and bread. And at this welcoming West Phoenix restaurant of Bosnian food headed up by owner/chef Seida Turulja (note: she makes some of the the best lepinja, or housemade Bosnian bread, in the Valley.), you'll want to get your hands on this dish (literally) and fast.

Make sure to bring some friends along, too -- just make sure they're not vegetarians.

"Nestled between two warm disks of golden lepinja, a chewy and moist nook-and-cranny flatbread nearly the size of a dinner plate, are garlicky grilled sausages (five, 10, or a staggering 15 of them, depending on the order) made of a lamb and beef mix. Served with onions, sour cream, and an eggplant-and-peppers spread, the best way to eat cevapi is with your hands -- not sandwich-style, but by ripping off chunks of the bread, wrapping up pieces of sausage in them, and then dipping the two into one or more the sides. The taste is a wonderful blend of saltiness from the sausage, sweetness from the onions, sour cream, or veggies, and delectable soft bread."